1 |
Wei YM, Zhang GQ, Li ZX (1995) Study on nutritive and physicochemical properties of buckwheat flour. Food/Nahrung, 39, 48-54
DOI
|
2 |
Dorrell DG (1971) Fatty acid composition of buckwheat seed. J Amer Oil Chem Soc, 48, 693-696
DOI
|
3 |
Ikeda S, Yamashita Y, Murakami T (1995) Minerals in buckwheat. Current Adv Buckwheat Res, 789-792
|
4 |
Krkoskova B, Mrazova Z (2005) Prophylactic components of buckwheat. Food Res Int, 38, 561-568
DOI
|
5 |
Sure B (1955) Nutritive value of proteins in buckwheat and their role as supplements to proteins in cereal grains. J Agric Food Chem, 3, 793-795
DOI
|
6 |
Choi BH, Kim SL, Kim SK (1996) Rutin and functional ingredients of buckwheat and their variations. Korean J Crop Sci, 41, 69-93
|
7 |
Cho AR, Kim NY (2013) Quality characteristic of sponge cake containing beaknyuncho (Opuntia ficus-indica var. saboten) powder. J East Asian Soc Dietary Life, 23, 107-118
|
8 |
Lee YS, Chung HJ (2013) Quality characteristic of muffins supplemented with freeze-dried apricot powder. J Korean Soc Food Sci Nutr, 42, 957-963
DOI
ScienceOn
|
9 |
Lee YJ, Lee HJ, Kim YS, Ahn CB, Sim SY, Chun SS (2012) Quality characteristics of sponge cakes with Omija powder. J Korean Soc Food Sci Nutr. 41, 233-238
DOI
|
10 |
Lee SE, Lee JH (2013) Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J Food Sci Technol, 45, 55-58
|
11 |
Pomeranz, Y (1985) Buckwheat structure composition and utilization. CRC Critical Rev Food Sci Nutr, 19, 238-248
|
12 |
Kim BR, Choi YS, Lee SY (2000) Study on bread making quality with mixture of buckwheat flour. J Korean Soc Food Sci Nutr, 29, 241-247
|
13 |
Choi SN, Chung NT (2007) The quality characteristic of bread with added buckwheat powder. Korean J Soc Food Cookery Sci, 23, 664-670
|
14 |
Cho EJ, Kim WJ, Yang MO (2007) A study on quality properties of steamed cake added with common and tartary buckwheat flour. Korean J Soc Food Cookery Sci, 17, 219-226
|
15 |
Choi HS, Lee, SY, Baek SY, Koo BS, Yoon HS (2011) Quality characteristic of buckwheat (Fagopyrum esculentum) Soksungjang. Korean J Food Sci Technol, 43, 77-82
DOI
ScienceOn
|
16 |
Bae JH, Jung IC (2013) Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Dietary Life, 23, 430-436
|
17 |
Pyler EJ (1979) Physical and Chemical Test Methods. Baking Science and Technology, Vol.II, Sosland Pub. Co. Manhattan Kansas, p 891-895
|
18 |
Nagao S, Imai S, Sato T, Kaneko Y, Otsubo H (1976) Quality characteristics of soft wheats and their use in Japan. 1. Methods of assessing wheat suitability for Japanese products. Cereal Chem, 53, 988-997
|
19 |
AACC (2000) Approved Method of the AACC. 8th ed, Method 10-15. American Association of Cereal Chemists, St. Paul, MN, USA
|
20 |
AACC (2000) Approved Method of the AACC. 8th ed, Method 10-91. American Association of Cereal Chemists, St. Paul, MN, USA
|
21 |
Civille GV, Szczesniak AS (1973) Guidelines to training a texture profile panel. J Tex Stud, 6, 19-28
|
22 |
Ellinger RH, Shappeck FJ (1963) The relation of batter specific gravity to cake quality. Baker's Digest Dig, 37, 52
|
23 |
Pyler EJ (1988) Cake baking technology. In Baking Science and Technology, Vol II, Sosland Pub Co, Merrian, Kansas, USA, p 992-998
|
24 |
Chang HK (2004) Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol, 36, 952-958
|
25 |
Bennion EB, Bamford GST (1997) The technology of cake making. 6th ed. Beny AJ (Editor), Blackie Academic & Professional, London, England, p 275-288
|
26 |
Chabot JF (1976) Preparation of food science sample for SEM, Scanning Electron Microscopy. 3, 279-283
|
27 |
Berglund PT, Hertsgard DM (1986) Use of vegetable oils at reduced levels in cake, pie crust, cookies and muffins. J Food Sci, 51, 640-644
DOI
|
28 |
Paton D, Larocque GM, Horme J (1981) Development of cake structure influence of ingredients on the measurement of cohesive force during baking. Cereal Chem, 58, 527-532
|